Apple pie is a family favorite. Apple orchards are plentiful in Rochester, NY, my hometown and we always had a nice assortment of varieties on hand and drank lots of fresh-pressed apple cider. Deep Dish Apple Pie is just an excuse to use more apples!
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I think most people are familiar with apple pie ala mode, but in our family, the pie was always served with sliced extra-sharp Cheddar cheese on the side. The cider mills we bought our apples and cider at also sold cheese. After all, cheese and apples are a natural pairing!
For a more interesting and complex pie, use at least three types of apples, such as Granny Smith, McIntosh and Rome. The sweet, tart and soft, firm textures blend nicely. Nuts, raisins and/or dried cranberries are a nice way to mix it up a little, the nuts provide texture and the dried fruit soaks up the apple juices.
Don’t forget to pierce the top of the pie dough several times. This allows the steam to escape and keeps your crust intact. The egg wash creates a shiny, golden brown crust – don’t skip it.
I’ve never seen a pie recipe that suggests buttering the pie pan. I think the high fat content of the pie dough makes everyone think it won’t stick, but it does. Those juices leak out and the crimped crust breaks off and the bottom crust doesn’t easily release. So save those butter wrappers from the pastry dough and use them to butter the pie pan. You can thank me later!
This recipe calls for a double crust, add 2 tablespoons sugar to the recipe for a sweet crust.
The pie can be frozen uncooked and baked from the frozen state. Wrap tightly and store for only a month. Bake at 450 for 20 minutes, then lower the heat to 350 and bake another hour or until the apples tender when pierced with a knife.
- One double-crust pie recipe with sugar
- 9 apples, peeled, cored and cut into eighths (~ 2.5 pounds)
- 1 teaspoon lemon zest
- juice of one lemon
- ¼ cup coarsely chopped walnuts, optional
- ¼ cup raisins, optional
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon coarse salt
- 2 tablespoons unsalted butter
- 1 egg lightly beaten
- Combine the apple slices, lemon zest, lemon juice, chopped walnuts, raisins, sugar, all-purpose flour, cinnamon and salt in a large mixing bowl.
- Pour mixture into a prepared bottom crust in a 10-inch deep dish pie pan and tuck in the fruit to fit tightly.
- Cover with the top crust, crimp, and cut steam wholes.
- Brush crust with the egg wash.
- Bake in preheated oven for one hour, or until apples are soft when pierced with a knife.
- Remove to a baker’s rack and cool.